Quick Caldo Verde with Vegetarian Chorizo

Method

1. Peel and dice the potatoes.
2. Chop the kale into small pieces.
3. Slice the vegetarian chorizo into rounds.
4. Sauté the onion and garlic in olive oil until fragrant.
5. Add the potatoes and broth, then simmer until potatoes are tender.
6. Stir in the kale and chorizo, cooking until the kale wilts.
7. Season with salt and pepper.
8. Blend the soup until smooth if desired.
9. Serve warm.